We celebrate the power of food to slow us down to enjoy our connections and our community.
When it comes to making good food, the process defines the product. Erika Lynch, the owner and butcher of Babette’s Table, uses high quality, local pork from family farms. Using fermenting and curing methods learned during an apprenticeship in Gascony, France, Erika transforms her pigs into old-world style products like salami, Coppa, Noix de Jambon, Guanciale, and Pancetta. She makes everything by hand at the Mad River Food Hub, a USDA facility in Waitsfield, Vermont.
Sublime
Since Day 1, we have proudly stocked as many Babette’s Table products that we can get our hands on. Erika consistently and thoughtfully creates the most sublime cured meats in the US.
— Mike Eastwood, Owner
Smallgoods American Cheese & Provisions
San Diego, California
A Staff and Crowd Favorite
It’s refreshing to finally get locally made charcuterie. The quality speaks for itself and has blown our customers away since first starting to sell Babette’s Table products about two years ago. It has quickly become a staff and crowd favorite.
— Marc Hernandez, Cheesemonger
Formaggio Kitchen
Cambridge, Massachusetts
Some of the Best Charcuterie
Babette’s Table produces some of the best charcuterie to be had not only in Vermont, but anywhere. Erika’s products reveal a depth of knowledge and experience that are difficult to attain and are marvelous in action. I’m grateful that that Erika adds to the resilience of Vermont’s food economy in this under-represented category.
—Zachary Yindra, Culinary Director
Dedalus Wine Shop, Market & Wine Bar
Burlington, Vermont
